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Ingredients

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Directions

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  • In a blender, combine 2 1/4 cups chocolate coconut milk ice cream, 1 cup unsweetened coconut milk, 1 tablespoon tahini, 1/2 teaspoon instant espresso powder, and a pinch of ground cardamom. Add more coconut milk by the tablespoon (up to 1/4 cup) for a thinner consistency if desired. Garnish with sesame seeds and espresso powder.

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Recipe by Laura Rege.

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